This is a North India-style roasted tomato chutney recipe with a delicious smokey flavour, also known as bhune tamatar ki chutney.
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Roasted Tomato Chutney is popular in North India, especially in Uttar Pradesh. It is a flavoursome summer affair.
The word ‘bhune’ is a Hindi term for anything that is roasted. The tomatoes and chillies are roasted over a direct flame to get the smokey flavour in the chutney. The fire-roasted tomatoes give chutney its name – bhune tamatar ki chutney.
When there is a lesser variety of seasonal vegetables available in the market, simple, homemade condiments like tamatar ki chutney, Tambuli, or Sorakaya Pachdi add great variety to the everyday menu.
I sometimes feel it is the Indian take on the Mexican tomato salsa. Who knows, maybe the recipe was inspired by the authentic salsa.
Ingredients You’ll Need
You need only 5 ingredients to make this tomato chutney.
- Fresh Tomato – use ripe and juicy tomatoes. You can use them to make tomato salad also.
- Green Chilli – helps in cutting down the acidity of the tomatoes.
- Fresh Coriander – makes the chutney refreshing and aromatic
- Salt to taste
- Mustard Oil – gives a spicy and savoury flavour to the chutney.
How To Make Tomato Chutney
It takes less than 20 minutes to make this roasted tomato chutney at home from scratch. Let’s see how to do it in two simple steps.
Roasting: It is the key step in making this tamatar chutney. Tomatoes and green chillies roasted/grilled over the direct fire flame give chutney an intense smokey flavour. You can grill them in a BBQ as well.
Mixing: Remove the charred skin of the tomatoes. Roughly chop the roasted tomatoes, green chilli, and coriander for a rustic texture. Mix with salt and mustard oil. Or you can process them together in a food processor.
Watch Chutney Video
Serving Suggestion
Bhune Tamatar Ki Chutney is one multi-purpose Indian dip that can be served in many ways. You can serve it as a side dish with Indian main-course curry or dal. Or serve it with masala potato fry and paratha for a hearty meal.
In my house, we love to devour this flavoursome chutney with either arhar or masoor dal, and jeera rice. A delectable, comforting meal combination for summer days.
Roasted Tomato Chutney can also be served as a dip with snacks and munchies. It is one of the quickest, tastiest condiments that can be done in no time.
If you love to enjoy a variety of chutney with everyday meals, then try this summer special Green Mango Chutney, sweet and spicy Mango Chunda, or the classic Coconut Chutney for dosa and idli.
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Roasted Tomato Chutney Recipe
- Hand Mixer
Ingredients
- 2 – 4 medium-size tomato
- 1 – 2 green chili
- Salt to taste
- ¼ Cup chopped fresh coriander
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Rinse the tomato with water. Pat dry with a kitchen towel. On top of each tomato, make a cross or an 'x' mark using a sharp knife (refer to the recipe video).
- To roast the tomato, you can keep them directly over the flame or use a wire mesh. You can roast the tomato on a bbq grill as well.
- Roast the tomatoes till the skin is charred. Keep on turning tomatoes while roasting.
- Once roasted, transfer the tomatoes to a bowl filled with cold water. This step helps in removing the skin of the tomatoes easily. Remove the charred skin of each tomato.
- Combine roasted tomato, chilli, salt, and coriander in a food processor. Pulse to get a combine and get a coarse texture. You can manually chop them as well.
- Add mustard oil and mix nicely. Taste and adjust the seasoning accordingly.
- Transfer roasted tomato chutney to a clean jar and store in the fridge or serve immediately.
Recipe Notes:
- Along with tomatoes, you can roast green chilies as well.
- Tomatoes and green chilies roasted/grilled over the direct fire flame gives chutney an intense smokey flavor. You can grill them in a BBQ as well.
- You can either chop the ingredients or pulse in a food processor. The idea is to get a chunky and coarse chutney instead of a smooth paste.
- You can store this chutney in the fridge for a week.
Tinku Ji says
I am bookmarking this one.. Too good
Tara nair says
I loved the recipe as well as your blog. Wonderful job, will keep peeking in. Good luck 🙂
Shiju Sugunan says
This sounds interesting. I should definitely give it a try. Great photos again.
Keep up the good work. Hope you can fill the void created by the sad demise of Tarla Dalal.
i NumeroUnity says
I loved this red harissa concept and recipe…I am planning to buy a fridge soon and will definitely try this one out 🙂
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Jayashree says
nice one.
PAUL MATTA says
Does one need to peel the charred flesh from the tomato and chilies ?
Hina Gujral says
No need. It adds a smokey flavor to the chutney. But if you are not comfortable eating them, you can.
shruthi says
Looks amazing 🙂
Hina Gujral says
Please do give it a try. It tastes delicious.
Amee Amy says
Just made this subji! Turned out amazing.. Thanks a bunch..
Hina Gujral says
thanks!
Umar Sami Bhat says
Wonderful Really like It will try To make. Thanks For This amazing recipe I will Give 5 out of 5
Hina Gujral says
Your feedback made my day, thank you so much!